Description
Creamy, cozy, and loaded with flavor — this Chicken Pot Pie Pasta is a one-pan wonder packed with tender chicken, mixed veggies, and egg noodles in a rich, savory sauce.
Ingredients
Scale
- 3 boneless, skinless chicken breasts, diced
- ½ yellow onion, diced
- 1 tablespoon minced garlic
- 12 oz frozen mixed vegetables
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk
- 2 tablespoons butter
- 1 tablespoon chicken bouillon powder
- ½ teaspoon paprika
- Salt & black pepper, to taste
- 12 oz egg noodles
Instructions
- Prepare noodles according to package directions. Drain and set aside.
- In a large skillet over medium-high heat, melt the butter. Add diced onion and cook for 2–4 minutes until softened.
- Toss in the diced chicken. Sprinkle with bouillon powder, paprika, salt, and pepper. Cook, stirring, until the chicken is mostly cooked through.
- Add frozen mixed vegetables. Cook for about 5 minutes, then stir in the garlic and sauté until fragrant (about 30–45 seconds).
- Pour in both soups and the milk. Stir everything together. Reduce heat to low and let it gently simmer until heated through.
- Add the cooked egg noodles. Mix well until everything is coated and creamy.
- Scoop onto plates and dig into this ultra-comforting, one-pan meal.
Notes
You can swap out egg noodles for rotini or penne if desired. Add a sprinkle of fresh parsley on top for a pop of color.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
Keywords: chicken pot pie pasta, creamy chicken pasta, one pot dinner